I love dishes that are so simple they don’t need a recipe. You know the ones – you turn to them time and time again when you’re too tired, lazy or uninspired to come up with something more imaginative.
Pasta with olive oil, garlic and chili flakes is what I make when my brain is on autopilot (which tends to happen after a long day at the office). I guess what I’m trying to say is this: Don’t make fun of me for featuring the most rudimentary of pastas on my blog. Time to go back to basics!
What do you like to cook when you’re running on autopilot? And don’t say takeout :)
Recipe: Spaghettini with garlic & chili oil
- 1 package (1 lb) spaghettini or other thin pasta
- 2 tbsp extra-virgin olive oil (plus more for drizzling)
- 2 cloves garlic, finely chopped
- 1-2 tbsp dried chili flakes
- Parmigiano-Reggiano or Romano cheese, grated
- Salt and pepper
Bring a large pot of generously salted water to a boil. Add the pasta and cook until just al dente, about 7 minutes.
While the pasta is cooking, heat the oil in a large wide pan over medium heat. Add the garlic and chili flakes and cook, stirring, until the garlic is softened, about 5 minutes.
Before draining the pasta, scoop out about half a cup of the pasta water and set aside. Drain the pasta and transfer directly to the pan with the garlic and chili. Turn off the heat, add the reserved pasta water and toss to coat the pasta with the sauce. Top with extra chili flakes and grated cheese, if desired. Serve immediately.
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